quote:Originally posted by PurpleHaze:quote:Originally posted by jorgerunfrombulls:
My dad is smoking a brisket, a chicken, and a salmon for dinner tomorrow evening.
Which wines do you like to pair with those kinds of smoked meats?
I'm thinking Zin, maybe some Grenache? Cotes du Rhone?
First, throw the salmon in the trash. Then a nice Cote Rotie with some age would work for me.
I would opt for an open-knit Grenache-heavy Southern Rhone (CdP). Something like a Marcoux.
I'm not a big salmon fan (clearly) but smoked fish is one of the few times I find balanced CA Chardonnay with some oak the way to go. BUT, I'm talking well-made here: Aubert, Kistler, Peter Michael, Landmark's better offerings, Brewer-Clifton, better Hartford bottlings, Walter Hansel, some Martinellis (though that takes 'balance' to a new meaning)... you get the idea.
Rosé with the fish would also work. Like a Tavel.